Simple Green Chili Enchaladas Recipe

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Simple Green Chili Enchaladas

Kathey Bermnan

By
@Katheylou

These are sooo simple and can be changed sooo easily towhatever flavor or heat that you would desire. You can even change them from red enchaladas to green. I use the green as it is easier on my tummy.
Happy enchalada-ing!!!!


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Comments:

Serves:

8-10 Hungry people

Prep:

1 Hr 10 Min

Cook:

45 Min

Ingredients

2 lb
boneless skinless chicken breasts
2 Cans
green chilli sauce...i use mild
2
onions, chopped
2 Cans
black olives, chop one, slice the other
24
medium tortillas
1 or 2 Can
diced ortega green chillis...i use mild
salt and pepper to taste
Lots
mexican cheese, shreded
3 TBSP
olive oil

Directions Step-By-Step

1
In frying pan, heat olive oil, add onion to saute. Cut up raw chicken to little pieces.Sautee until chicken is done...don't forget to season with salt and pepper as you go.
2
add chopped black olives and diced green chillis to mix on stove. Let cool a bit so you can handle.
3
In 2 9X13 pans....put a bit of green enchalads sauce in bottom of pans.
4
Separate tortillas. Room temperature is best so they don't tear.
Place app two and a half TBSPS of mixture in tortilla. Add a bit of cheese, then roll up. Place in pan end side dosn.
5
Repeat this until pans are filled. Pour remaining sauce over tops of enchaladas in pans. Add grated cheese and top with sliced olives to garnish.
6
Bake in 350 degree oven for app 45 minutes. cheese will be brown and bubbly.
7
Remove from oven and allow to stand for a few minutes. You may want to serve with extra enchalada sauce and a dollop of sour cream...and a touch of calantro. Great with shreded lettuce and a little Salsa salad dressing or just plain salsa on lettuce